Ingredients:

-2 cups of room temperature water.

The juice of 2 lemons.

-2 teaspoons of apple cider vinegar.

-2 teaspoons of raw honey.

-2.5 centimeters of fresh ginger.

Prepare this drink first thing in the morning, just before consuming it.

If you start the day with this drink, your body will respond by increasing digestion.
the liver will start to release toxins, and body fat will be eliminated.
 HISTORY OF AMERICAN CUISINE

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Before Europeans colonized the US, it was inhabited by thousands of

groups of Native Americans. Their eating habits were
influenced by its geographical location and the variety of foods available there.
For example, the food and animals found in the northeast
North Americans are very different from those available in the Southwest.
The common foods in many areas were corn, beans, the
pumpkin, fish, meat, fruit and nuts.

Between the years 1500 and 1600, colonization began with the first colonies.
English. The colonizers tried to cook dishes similar to those they already
they were used to in their country, but found that they had to adapt
their dishes to the available ingredients. Corn became a food
important in the northeast colonies as it was difficult to grow wheat.

As the US grew colony by colony, the colonizers had to

adapt to the land. They learned what crops could be grown and
they incorporated new products and animals into their diets. The game animals
Common at that time were the deer, bears, and wild turkey.

IMMIGRANTS SHAPE THE KITCHEN

Immigrants began to influence American cuisine since the

principle. Although most of the early colonizers were English,
Dutch, French, and also colonies arrived in the US.
Spanish. Although these colonies did not last long, many of these
colonizers and their culinary traditions remained to influence the cuisine
North American for generations.

As slavery was increasing in the U.S., the influence of food and

cooking techniques from different African cultures also grew. Some
African slaves had brought seeds with them, which they planted in the
plantations of the US. They also popularized the cooking technique of the
barbecue and they made many dishes of the 'poor man' with undesirable.
green vegetables and other unpopular foods such as animal parts
like tripe, pig's feet, etc.

At the beginning of the 19th century, the U.S. continued its expansion by acquiring new
lands. Due to this expansion, regional cuisine came to be increasingly
predominant and important. The climate, the land, the vegetation, and the fauna varied
from one part of the US to another that the colonizers had to
adapt to their environment.

Immigration continued in phases. First came the English immigrants, the

Irish and Germans. Later, the US acquired much of the Southwest
current North American. Many native Mexicans decided to stay there
even if it were now part of the USA. In the mid-century many immigrants
Chinese arrived, followed by the Japanese, in the late 19th century. Throughout the
next century, while the US participated in two world wars,
people from all over the world continued to arrive.
With the ingredients already used by the Indians and the great influences of the
various cuisines of immigrant groups is that American cuisine
achieved this diversification and for this reason many of the dishes in the cuisine
American cuisines have a strong influence on the gastronomy of other countries, a
an example of this is apple pies, pizzas, runzas and the
hamburgers all of them with a very strong origin of European dishes.

This is why many of the dishes that are considered part of the cuisine
American sounds, however, are of origin from other cultures; the only variant has
has been the contribution of cooks and chefs who, over time, succeed in creating
the American flavor or American style.

Hot dogs and hamburgers are clear examples of dishes originating from
from German cuisine, being today one of the most consumed dishes in
the whole American kitchen.

Given the great size of America, it is the diversity of its cuisine that is
extremely diverse.

PROBLEMS IN THE DEFINITION

The popular hamburger is a clear example of a dish identified with the United States.
United and having an origin in European cuisine.

In fact, the definition of 'traditional American cuisine' is difficult.

It may stem from the culinary experiences of the natives, existing before
of the colonization of the lands. It is true that the United States uses
ingredients such as turkey (traditionally on Thanksgiving Day,
but in other times too), corn, broad beans, sunflower, potatoes, the
peppers and various forms of cucumbers were typical in the culinary diet of the
native Indians and they are now very celebrated ingredients in the
regional American culinary specialties. They also use techniques
from kitchen and culinary ingredients of the immigrants to the country. Nevertheless, it is not
well established what type of food should be considered American and
which one not.

About these ingredients coming from Native American Indians

they gradually added other culinary customs and ingredients over time
coming from the immigrant groups that arrived en masse and that
They came from Europe, Asia, Africa, etc. All of them carried their customs and
ingredients that over time were mixed, it is for this reason that
that many traditional American dishes have an original root in
the cuisines of other countries. Some of these are apple pies,
the pizza, the runzas, the chowder, and the hamburgers (see: History of the
hamburger) all of them with a common origin in dishes from kitchens
European. Another example could be the Tex-Mex cuisine that merges with the
Mexican and Spanish cuisine giving rise to chili con carne and variations such as
tacos in hard shell or tostadas

THE ORIGINS

The indigenous people existing before the different colonizations were already using several
ingredients and products of today, such as the use of turkey,
corn, beans, sunflower, potatoes, peppers, and cucumbers these last ones extremely
used in the diets of the natives.

One of the first books dedicated to American cuisine is American

cooking. One of the most important aspects of American cuisine is
the fusion of multiple ethnicities or of various regional interpretations of styles
culinary. The gastronomy of the southern United States, for example, has been
very influenced by immigrants from Africa, France, and Mexico,
among others. Asian cooking has formed a large part of some
fusion dishes of American cuisine. Likewise, while
some dishes are considered typically American, however they have
its origin in other cultures, the only contribution is that the cooks and chefs of
countries have added variants and adaptations over time to suit tastes
regional, until achieving what is referred to as "flavor"
American
are examples of dishes coming from German immigrants that
they imported German cuisine into the customs of Americans, being
Nowadays, however, a clear example of 'national dish'.

Given the vast size of the territory of the United States, it is not surprising
that the cuisine is diverse and can be categorized into regional variants. The
East Coast cuisine, for example, uses fish as ingredients.
and of seafood much more than the kitchens of the Midwest, where corn
and beef has a greater prevalence and is better available
them. To some extent, the increase in transportation capabilities of
Food has benefited from the mixing of different tastes among the regions, hasn't it?
nevertheless, Americans continue to associate certain foods with specific
areas of the country, in this way the steaks are related to
Omaha; the American lobster with Maine; the salmon with the Pacific coast
Northwest; and the blue crab and the crab cake with Maryland. The cuisine
American has been able, however, to transcend borders,
some examples like Tex-Mex cuisine, Creole, barbecue restaurants
and others can be found in many places around the world, being more
popular fast food restaurants like burger bars and pizzerias.

Regional Cuisine is easier to define.

The cuisine in different parts of our country developed

regardless. Each regional cuisine style was influenced by the
nationality of the settlers who established themselves in that area and by the types of
locally available ingredients. When traveling through the US, you
you can enjoy trying popular special dishes in each region. Here
Here are brief descriptions of some regional foods from the USA.

In the U.S., a lot of corn is planted for food purposes.

NEW ENGLAND COOKING STYLE

The northeastern part of the USA, known as the New England states
they are renowned for their abundant dishes imported from the colonies
British and for their cold-water seafood collected by the local fishing fleet.
This is the land of Brunswick stew, Yankee pot roast, and baked beans.
Boston. Be sure to try the Clam Chowder, which is now popular.
in all states and the lobster from Maine, generally available in the
majority of fine restaurants. When I visit New England, especially
cities like Boston or Providence, try the seafood.

SOUTHERN COOKING AND SOUL FOOD

The cuisine of the southeastern states is labeled as 'southern cuisine' or

more elaborately, 'southern cooking down at home'. It is characterized by
his farmer-style cooking with a lot of fried foods, thick sauces and
sweet desserts. Elvis Presley loved southern cooking and
it was certainly reflected in her growing waist. The fried chicken dipped in
oil is commonly known as southern fried chicken. Fried chicken steak is
a beef cutlet fried in a lot of oil. Both are usually served with
a thick white sauce known as home-style gravy.

Southerners love barbecue, but unlike Westerners, they do not.

they favor sweet sauces based on tomato. The barbecues of the east very
often mean pig, especially pork ribs, well
seasoned or marinated and slowly cooked over glowing coals.
Vegetables, black-eyed peas, and cornbread are common side dishes.
Nut pies, peach dessert, banana pudding, and sweet potato pie
these are some of the favorite desserts.

The food of the soul is the Afro-American version of southern cuisine or

meridional. It includes the same dishes but prepared with the intensity and the
love of an African American mother feeding her family. It is the kitchen
meridional with soul.

CAJUN CUISINE FROM NEW ORLEANS

Despite being located in the heart of the south, New Orleans has a
distinctive European culture with its unique and own cuisine. This city is in the
mouth of the great Mississippi River which was greatly influenced by the
Spanish and French settlers and by the many African immigrants. The
The city developed one of the finest kitchens in the US.

Creole and Cajun cuisine in New Orleans is a wonderful blend of

Spanish and French cuisine flavored with African flavors and tastes
Indians of the west. Blackened fish or meat fillets are grilled on the
grilled with a layer of pepper and spicy spices. Jambalaya and Gumbo are
stews with wonderful flavors of meat, sausage, and seafood. A lot of
Cajun food is highly seasoned with chili, but not all dishes.
burning. The traditional Spanish and French cuisine and local variations
They are available in many fine restaurants throughout the city.

SOUTHWESTERN AND TEX-MEX CUISINE

The cuisine of the southwestern states has been greatly influenced by the
Native Americans and especially by the first Spanish colonizers.
among our Mexican neighbors. It is more than cowboy food and it is not
exactly the same as authentic Mexican food. The cuisine of
southwest includes a wide variety of dishes made with ingredients
locales and freely scattered with Mexican species. The restaurants of
southwest create some interesting variations of family dishes with the
creative use of unknown ingredients and exotic species.

Cooking a turkey for Thanksgiving dinner is a tradition for many

families in the U.S.

Tex-Mex is a variant of Southwestern food that is more popular in

Texas and along the border of Mexico. It includes barbecue and chili. These
cowboy jeans with spices are so popular in the southwest and throughout
the US, where many places have annual chili and barbecue festivals
with prizes for the best recipes. It is also home to sauce, nachos,
tacos and burritos.

California Cuisine

California is blessed with a generous supply of fresh fruits and vegetables.

and seafood in all seasons. It has a diverse ethnic population.
California has developed a fresh and healthy cuisine that uses ingredients
fresh dishes seasoned with unusual combinations of spices. Fresh
green salads with avocados and citrus fruits can be served with a
peanut sauce with Asian spices. The fish can be lightly grilled
in sauce and served with Chinese vegetables and fried bread of Native Americans.
Almost any combination of ethnic food style can be combined in
the kitchen of California. This is the home of the ultra-modern, of the kitchen
experimental.

American Cuisine
The American cuisine has a varied mix that is very interesting and for
supposedly has something from all the kitchens of the world, this is so because
It is a continent largely created by immigrants from Europe, Asia,
Africa, etc.

What can be called an automaton is the kitchen of the indigenous Indians.

in all of America and the rest as a great fusion of different cultures
gastronomic. Traditional American cuisine has
deep-rooted traditions of livestock farming from the past both in cattle, sheep and
goat cheese.

THE DISHES

Sandwiches are world famous perhaps for knowing how to mix with
intelligence of the basic ingredients meat and bread, producing the
hamburgers or the sloppy joe. In some cases, corn plays a very
important. Some of the most representative dishes are:

Apple Pie
Boston baked beans
Brownies
Buffalo meat
Buffalo Wings
Cheeseburger
Cheesesteak
Chicago-style pizza
Chicken pot pie
Chili with meat
Chocolate chip cookies
Clam chowder
Cornbread
Corn dog
Cotton candy
Crabcake
Corn on the cob
Cream cheese
Doughnuts
Fortune cookies
Fried chicken
Fudge
General Tso's Chicken
Grits, or coarse ground corn
Gumbo
Hamburger
Hoagie
 Hot dog
Hushpuppies
Ice cream cone
Jambalaya
Macaroni and cheese
Moon Pie
Pancake
Peanut butter
Peanut butter and jelly sandwich
Pecan pie
Pecan pralines
Popcorn
Pumpkin pie
Sourdough
Scrapple
Shoo-fly pie
Sloppy joe
Spam
Sweet potato pie
Roast turkey, with cranberry sauce, etc.
Twinkie

Six classic dishes from the United States:

Fried chicken

This preparation is the favorite homemade dish of Americans. It is even known

which was the favorite of Presidents Theodore Roosevelt and Harry Truman. The
The delight of this chicken is its crispy skin and its juicy meat inside. The
recipes vary, but to make a really crispy and tasty chicken you
it is recommended to let it marinate overnight and then
add a mixture of spiced flour, usually with black pepper and
of cayenne, before frying it.

Hamburgers

Frankly irresistible when made with good meat and good

ingredients. The custom in the United States is to grill them,
everything to celebrate these dates. The most basic version includes American cheese
(very similar to cheddar), tomato, lettuce, and a little mayonnaise. But
there are many variations, one of the most famous and typical of North America is
the BLT burger that comes with crispy bacon. Some also add
pickle, onion or other types of cheese. What is certain is that bread is essential.
what they call hamburger bread or "bun", very soft and
generally with sesame topping.

Hot dogs

This is a classic of street food in all cities in the U.S.

we will be able to see a hot dog cart. Whether grilled or griddled if it is
at a barbecue, sausages are eaten inside a bread and are accompanied with
mustard and with different sauces according to the consumer's taste. The
classic accompaniments are onion sauce and chili (aji) and also the
green tomato

Barbecue Ribs

Americans are the kings of pork ribs with sauce.

barbecue and therefore are present at all their grills and celebrations.
The way to prepare barbecue sauce varies by region, but in general
it contains tomato sauce, vinegar, spices (different types of pepper) and honey.
The best part is that they are crispy on the outside and tender on the inside, and the flavor of
The sauce, between sweet and salty, enhances the smoky effect of the grill.

Cole Slaw

This refreshing salad is famous worldwide. A mix of cabbage

green and carrot, where the fine cut of the vegetables and their dressing are the
key. There are also variations where green cabbage can be combined with
purple, and scallion in addition to the carrot. The dressing is made from
mayonnaise, vinegar, lemon juice, and garlic, to which plain yogurt is added
to make it lighter. It is a perfect salad to accompany the
little ribs.

Cherry Pie

This pie is one of the most traditional desserts in North America. It is typical
of the celebrations of July fourth, since it is summer in the United States and
therefore cherries abound at this time. With a crunchy dough,
it is usually served warm and accompanied by whipped cream or a scoop of
ice cream. The dough for this pie can also be made with Philadelphia cheese.
to add more creaminess to this dessert that combines acidity and sweetness.

American Cooks

In the early moments of television, Robert became very popular.

Carrier and Julia Child tried to show the way to cook following the
primary European origins, emphasizing Italian cuisine and
French. Only during the 1970s and the 80s did the star chefs of the
television like James Beard and Jeff Smith, author of The Frugal Gourmet,
they shifted the focus towards dishes and homemade styles, particularly those
of different ethnic groups. Contemporary television shows chefs
like Rachael Ray and chefs like Anthony Bourdain who cover a variety of
kitchens and styles, both make foreign and homemade dishes, reflecting the
tastes of contemporary Americans. In the catering industry, there
chefs like Thomas Keller, Charlie Trotter, and Alfred Portale can be found.

FACULTY OF BUSINESS SCIENCES

PROFESSIONAL CAREER IN TOURISM, HOTEL MANAGEMENT, AND GASTRONOMY

AMERICAN CUISINE

COURSE:
 Advanced cooking

STUDENT:

Hilario Balbín Katheryn

LECTURER:

Lic. Roció Chávez Aliaga

CYCLE

VII

Year of rural investment for development and food security

2013
 dedication

This work is dedicated to all my loved ones

dear ones, thank you for your constant support
we continue fighting against adversity
of life in order to move forward to
so that we can achieve our goals and
Objectives to be good professionals
competent in the world around us.

INDEX
INTRODUCTION